SEEDLESS STRAWBERRY JAM

Steps:

• Pop two ceramic or china plates into the freezer.
• Prepare and sterilise your jars or container for your jam. How you chose to do this is up to you. Further details are provided in this recipe post.
• Take the top off 450g Strawberries. Try not to take too much off but get rid of any green and a little of the hull. I slice them straight for ease.
• Put the prepared strawberries into the bowl of a food processor.
• Blitz them really well until as smooth as possible.
• Sieve the puree into a large saucepan. Use a spatula to push the pulp through.
• This will take a few minutes but have patience as this is how we get a smooth jam. You should be left with a fairly dry bit of seeds left in the sieve. Don't forget to wipe the underside of the sieve into the pan.
• Add 350g Sugar and 1 tbsp Lemon Juice to the pan.
• Put the pan on a medium low heat and stir it until all the sugar has dissolved. Put your jam thermometer into the pan now if you are using one.
• Allow the jam to come up to a rolling boil. Allow to boil for 6-7 minutes or until the jam reaches the 125c or 225f. You can give it a gentle stir and scrape of the sides and bottom every minute or so to keep things even.
• Take the jam off the heat and take one of your very cold plates out of the freezer. Use a small spoon to dollop a small amount of jam onto the plate. Leave it for 1 minute and then push the jam towards the centre of the dollop. If you get wrinkles, the jam is ready. If you don't, put the pan back on the heat for another minute.
• Repeat the cold plate test as many times as is needed. Make sure to put your first plate back in the freezer in case you need it again.
• Carefully pour the jam into your prepared jars or container.
• Seal and leave to cool or continue the canning process if you have chosen to.